If you think pickling chilies ends at vinegar, black peppercorns and salt, think again. This paste becomes rich and mind-numbingly pungent from cilantro, garlic, and lime, and is lightened up by carrot. You're supposed to use green papaya and bitter melon, but I like baby steps, … [Read more...] about “Raw” vs. Canned Chilies and the “Ultimate Caribbean Chili Paste”
Canning and Preserves
What to do with Chili Peppers: Spicy Indian Chili Pepper Pickle, Take 2
I made this pickle for the first time last year and subsequently told everyone I know how good it was. One friend even started to worry about my obsession with heat. He figured steam would come from my ears, but the worst that happened was chili pepper heat exuded from my pores. … [Read more...] about What to do with Chili Peppers: Spicy Indian Chili Pepper Pickle, Take 2
My First Video: How to Make Hachiya Persimmons (Kaki) in Pear Ice Wine
Okay, I'm going to warn you now that it's not great. I didn't re-touch the exposure and I forgot to set up good lighting in the first place. But at least I did a lot of editing to cut it down to under 10 minutes. Unfortunately, my camera memory runs out before I actually finish … [Read more...] about My First Video: How to Make Hachiya Persimmons (Kaki) in Pear Ice Wine
Persimmons in Quebec Pear Ice Wine
I need you to buy these from me now! They're incredibly delicious but they're sitting in my fridge and I can't can them safely. Soft, sweet Hachiya (Kaki) persimmon pulp covered in honey syrup and Domaine des Salamandres Pear Ice Wine with lemon juice to bring it all together. … [Read more...] about Persimmons in Quebec Pear Ice Wine
Wild Blueberry Jam and “Not Bankrupting Myself for the Sake of Overpriced Fruit”
I knew I'd written about blueberries in Montreal before. Turns out that about 1 year ago I bought a bunch of blueberries from Jean-Talon market and turned them into a simple blueberry sauce/quick fridge jam with cinnamon and lemon juice, inspired by my mom's blueberry pie recipe. … [Read more...] about Wild Blueberry Jam and “Not Bankrupting Myself for the Sake of Overpriced Fruit”
Preserved White Peaches in Cep D’Argent Mistral Dessert Wine
This is what I did with the white peaches I didn't eat fresh, turn into chutney, or freeze. SO much better than the peaches in syrup you buy at the grocery store. And I had leftover syrup, which is amazing on pancakes, especially if you reduce it a little and gets really thick. I … [Read more...] about Preserved White Peaches in Cep D’Argent Mistral Dessert Wine
Mango Chutney + Frozen Mango Chunks + Eating Fresh Mango with a Spoon
When I was buying my 4 pounds of white peaches, I also bought 2 cases of mangoes. Yes, 2 cases! That's about 20 mangoes. The big Kent ones. Not the small yellow Altaulfu or Alphonso mangoes. These guys come from a bit further south and have some body weight. I went to a different … [Read more...] about Mango Chutney + Frozen Mango Chunks + Eating Fresh Mango with a Spoon
White Peach Chutney
I'm in love with white peaches and mangoes and it's a horrible thing. Neither grow here. The white peaches don't even come from Ontario, I don't think. I'm pretty sure they're from California. The problem is I went to Italy a few summers ago and discovered what a peach could … [Read more...] about White Peach Chutney
The Other Zucchini: A Dilly of a Pickle
I kept on slicing. Once you get out the mandolin you go on a slicing role. You keep looking for more things to slice. Might as well take advantage of it. Kind of like a blender. What else can I blend before I have to wash this thing? I think. What else can I slice into … [Read more...] about The Other Zucchini: A Dilly of a Pickle
A Man After my Own Heart, and Bread and Butter Zucchini Pickles
"In the past, I have publicly expressed my dislike of bread and butter pickles." That's how Tim of Lottie + Doof starts his post about making this recipe from the Zuni Cafe Cookbook. We're friends already, Tim and I, only he doesn't know if yet. That's not creepy, right? … [Read more...] about A Man After my Own Heart, and Bread and Butter Zucchini Pickles